Add your rice flour to a skillet, along with 2 chopped lemongrass stalks. Heat on medium and stir for 7 minutes. This will toast the rice flour and release some of the flavors of the lemongrass.
Add water, 1 stalk of chopped lemongrass, vanilla extract and salt to a pot and boil for 7 minutes.
Sift the rice flour into a mixing bowl, throw away the lemongrass. Take the lemongrass out of the water.
Drizzle the water, one spoonful at a time into the flour. Mix it with a rubber spatula or your hands, breaking up clumps. It is ready once it starts to resemble small breadcrumbs and the flour holds its shape if you press it in your hands. This may not use all the water.
Sift the rice flour again, breaking up any clumps.
Put a layer of your rice flour in the bottom of a small bowl. Put a thinner layer of palm sugar on top of that. Cover with another layer of rice flour and smooth the surface. Add shredded coconut on top. Repeat until you are out of flour.
Put the bowls in a bamboo steamer for 20 minutes, or shorter, depending on the size of your bowls.
Take the bowls out, put a plate on top of them, and flip it. The rice cake should fall out of the bowl onto the plate. Enjoy!
